• The compound controls the spread if diseases like typhoid, dysentery, diarrhea and strep throat.
• Best for disease prevention and management.
• Garlic extract us able to reduce blood cholesterol and triglyceride levels.
• It also helps reduce the systolic blood pressure drop of 20 to 30 points and diastolic drop of 10 to 20 points.
• It influences the manner in which fats are metabolized.
• Reduces the levels of blood fat and blood sugar.
• As a diet pill and appetite inhibitor.

Nothing can beat the satisfactory tastes that a

vegetable brings from you own garden. This can be one of your life’s simplest pleasures. So why not start planting and be bold and brave to serve it on the table.

Top 5 Vegetables on the Rise

Since we are only starting to grow our own garden, mayb

e starting at the best

1. Radishes ten plants might be a helpful start kick.

- Radish is a good crop because it tolerates many conditions like frost and heat. It can also be successfully grown in containers. It also tolerate many soil conditions but make sure o have a soil worked so there are not large clumps covering the seeds. Since it can be planted so close together, it is a c

andidate for extensive planting techniques like row planting, raised garden beds or square planting.

- Radishes mature quickly, usually form 20 to 40 days, and are gone almost as quickly as possible. Usually they germina

te quickly from 3 to 10 days.

2. Salad Greens (lettuce, spinach, arugula and corn salad)

- Greens beans should be harvested before you notice any bulge in the pod. The pods should be crisp and firm and should be easily ‘snap’ when broken in two. And the growing season for this is between 45 to 75 days.

4. Onions

- Growing onions is a satisfying project, at first it is hard but once you get in touch, it will add more fun to your garden. Onions

grow in layers which are essentially an extension of the leaves of the onion, the more inside the onion layers there are, the big onion it is.

- Onion planting season fro set starts when the temperatures get to be around 50°F. Choose a location that get at least 6 = 7 hours of sun a day. And set 2’ and 4” apart so the onions have the space to grow bigger.

5. Strawberries

- If you consider growing strawberries in your garden you must have the following basic ‘ingredients’ for this:

Ø A garden location that receives at least six hours of direct sunlight

Ø Well drained, loamy soil or sand

See? The ingredients is as easy as A-B-C.

- Just like an ordinary project, preparation is the key ingredients. So preparation is a must especially for the soil. This plant prefer a soil pH of 5.8 – 6.2. in planting this, it must be set 3 – 4 feet apart. This will

allows ample root for the runners to spread.

- There are basically three types of strawberries: June bearing, Everbearing and Day neutral. This first one usually produces t

he larger fruit. Second produces crop in the s

pring and second crop in the fall. And the last one produces fruit all throughout the season.

With these tips, you can now start planting and making your own garden of eden.

Sources:

http://howtogardenguide.com/2009/03/16/growing-radishes/

http://www.greenbeansnmore.com/how-to-grow-green-beans.html

http://www.gardeningknowhow.com/vegetable/find-how-to-grow-onions-in-your-garden.htm

By Veronica

Chopping onions is one of the kitchen tasks I avoid the most. Apart from the odor that will stick on my hands all throughout the day, tears flow endlessly from my eyes to the point I can’t even open them. So I did a little research and here’s what I’ve found.

I’ve read that there is a compound that is released once the onion is cut called propensulphenic acid.  This compound immediately reacts with the air and forms another compound which is known as propanethial oxide. This substance is volatile and when dissolved, it forms sulfuric acid which irritates our eyes.This causes weeping as our eyes try to wash away its irritant.

Some say that this problem can be solved as soon as you get used to it but would we still wait for that time to come so that we can stop this tear jerker? I don’t think so. Here are some tips on how to avoid tears during an onion-chopping session:

1. Peel or chop onions under water
   The molecules that causes those tears are water soluble so putting them under water would dissolve those molecules and would wash them away immediately once it’s released. 
   For me, this really works but I do not necessarily chop the onions under water. Instead, I would peel then chop the onion in half (lengthwise) then soak it in water for about 5 minutes. After which, I would drain the water off and it is ready for more chopping, no tears guaranteed!
   
2. Chill the onions before chopping 
   This method lowers the volatility of the molecules released by onion.
   
3. Using a good, sharp knife
   The blade of the knife easily glides through the onion damaging less cells, releasing less compounds.
   
4. Burn a candle adjacent to where you are chopping
   The tear-causing substance is drawn to the heat.
   
5. Do the chopping in a well ventilated place
   So that the gas from the onion would be drawn away from your eyes. You can also use an electric fan to push the gas away from your face. Remember to make sure that direction of the wind from the electric fan that would carry the gas of the onion is not going towards your face. You should also be able to cut fast.
   
6. Use goggles
   Protect your eyes from the onion’s gas. Some are claiming that contact lenses can also do the job.
   
7. Smear some lemon juice on the knife before cutting
   The lemon juice prevents the smell of the onion. I guess if there is no smell, means no gas and no gas means no tears for you. Remember to do this periodically as this is only effective for a certain amount of time.
   
8. Use pre-chopped onions
   If you don’t want to do all the tips above and don’t have the time for some onion drama, you can definitely do this.

These are only a few of the many methods that you can do to prevent those tears when chopping onions. Can you still add tips on this list? Let us know by commenting below .

Kaye, B. (1995). Science And The Detective. Germany: Wiley-VCH.
How Not To Cry When Cutting Onions --Quick Dish by tablespoon
Cooking With Onions Without Crying by Henneman, A. of University of Nebraska-Lincoln

In cooking meat, tenderness is one of the essential factors considered to have a scrumptious and mouthwatering dish.  Different methods such as marbling, aging and the addition of acids and alcohols were done to achieve the desired meat's tenderness. Aside from these methods, the use of enzymes from fruits and vegetables on meat were also found to be very effective meat tenderizers. These enzymes are known to have proteolytic enzymes that help in the hydrolysis of one or more meat proteins. 

Here are 6 natural sources of meat tenderizers that you can use for your tough meat: